Stuffed fried breaded aubergines

Stuffed fried breaded aubergines are a specialty of Sicilian cuisine. Eggplants are a vegetable used a lot in the kitchen, always enjoying great success and, as with all fried foods, it is difficult not to be greedy.
These delights, crunchy on the outside and with a soft center of cheese and mortadella, are a real cordon bleu that is simple to prepare. A tasty recipe that becomes a tasty appetizer or aperitif if you use small aubergines.
Stuffed fried breaded aubergines are a summer dish, perfect as a second or main course, and can be prepared with different types of this vegetable: usually, seedless violets are used, not very large and round with a more tender and sweet pulp , which do not require the salt purging operation. If you want to avoid fried foods or can't fry them, enjoy them baked, they won't leave you disappointed!
Eggplant has few calories, but in this case we make it less light and certainly richer in fat. Every now and then, we can also treat ourselves to something tasty and delicious!
Stuffed fried breaded aubergines are appetizing and irresistible sandwiches, crunchy on the outside and stringy on the inside. A recipe that will conquer everyone with just a few gestures, even the little ones. Making them is very simple: cut some not too thick slices, stuff the inside with mortadella and cheese (even if most of the time they are stuffed with cooked ham and cheese), dip them first in the flour, then in the egg, then in the crunchy breading Sicilian, and finally fry.
But here is the recipe for this extraordinary goodness to prepare in just a few minutes.


Scope Single dish, second course
  • 2 round purple aubergines
  • 100 g try it cut into thin slices
  • 100 g mortadella cut into slices
  • 150 crunchy Sicilian breading
  • 4 spoons farina 00
  • 2 egg
  • sale q.b.
  • pepe q.b.

For frying

  • peanut seed oil to taste
  • Wash the aubergines, dry them, remove the two ends and cut them into round slices that are not too thick. Try to pair them by choosing slices of more or less the same size, and set them aside.

  • Using a fork, beat the eggs with a pinch of salt and pepper.

  • Separately, prepare the Sicilian breading: coarsely grate the stale bread with the help of a mixer; insert the garlic, cheese and parsley previously washed and dried; continue chopping without exaggerating, taking breaks; you will have to obtain a coarse breading; finally, salt to taste.
  • Arrange the paired aubergine slices on a work surface. Wrap a slice of provola with half a slice of mortadella, insert it between the two slices of aubergine as if it were a sandwich and press lightly.

  • Before frying, prepare a plate with flour where you will pass the aubergines, making the outer edges adhere well so as not to let the cheese escape during frying.

  • Then, after having floured them, dip the stuffed aubergines in the beaten eggs and finally in the breadcrumbs. Make the breadcrumbs adhere well by lightly crushing the aubergine slices between your hands.

  • As soon as you have finished, immerse them a few at a time in a pan with plenty of oil, about 2-3 cm. Reach the temperature of 170 – 180°C and cook both sides until golden brown. Keep an eye on the oil: it must not heat up too much during cooking, otherwise they will cook too quickly and you will end up with aubergines cooked on the outside and raw on the inside.

  • As soon as they are cooked and golden to perfection, drain them with a slotted spoon and dry them with kitchen paper to remove excess oil.

  • Once finished, transfer them hot to a serving plate. Serve them accompanied with a fresh salad.

If you don't have stale bread and a mixer available, replace the bread with breadcrumbs. In this case you just need to mix all the washed and chopped ingredients.
If you don't like provola, choose the cheese you like best. We do not recommend mozzarella or cheeses that are too watery. Stretched curd cheeses are better.
For those who prefer baking in the oven, cook the stuffed aubergines at 180°C for approximately 25-30 minutes, turning them halfway through cooking, until golden brown.


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